Recipes

Chickpea Salad

Ahh, spring. A time when there's that extra spring in your step and when good food just tastes better. There is no denying that le printemps brings on the need to try fresh, new recipes. Well, it does for me anyway, and I have to say that I have developed a taste for chickpea salad. I have seen it at restaurants, in grocery stores and even on my Facebook feed, so I have decided to make a batch of my own! And all I can say is that it is SO GOOD.

The nice thing about this type of salad is that it is so so so nutrient-dense. In my recipe, I combine things like chickpeas (obvious), kidney beans, lemon, garlic and avocado. And by only mentioning these five ingredients, I can confidently say that you will be consuming lots of protein, fibre, vitamins (C, D, B, E, K, etc), iron, folic acid, omega-3 fatty acid and more. It is a good option for vegetarians/vegans who are looking for meat alternatives and for those who enjoy tangy foods.

Bonus: In a rush? This salad does not take much time to make! But I suggest letting it sit in the fridge for at least half an hour before serving to allow all the flavours to blend.

Ready? Read below for the recipe!

Chickpea Salad

Ingredients:

• 1 can who chickpeas (750g), drained;
• 1 can kidney beans (450g), drained;
• 3 garlic cloves, crushed;
• ½ small red onion, finely chopped;
• 1½ ripe avocados, diced;
• 1½ lemons, juiced (add pulp);
• 3-4 tbsp olive oil;
• 1 heaping tbsp dried parsley; and
• salt to taste (~2 to 3 tsps)*.

Directions:

1. Start by crushing your garlic and use that bowl to make your salad.
2. Combine all ingredients together.
3. Mix well.
4. Cover with saran wrap and let sit in fridge for at least 30 minutes before serving.
5. Enjoy!

*For the salt, you should not only be focussing on your preference, but also for an amount that helps balance out the bitterness of the lemon juice. Too little, and your salad will taste too lemony; too much, and your salad with taste very salty.

Thanks for following my recipe! Make sure to leave a comment below if you made this, telling me what you think!

-Alesia D.

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Cream Cheesed-Filled Banana Bread

A few months ago, I put several packs of cream cheese, actually thinking I would have the time to bake while being at home with my then-newborn. And boy, was I wrong. To be honest, my first few months at home were filled with changing a newborn, feeding a newborn, and sleeping with a newborn because we would be up for some part of the night. Ya. Let me rethink that baking thing.

Forward to 4+ months post-partum, those packs of cream cheese are just weeks away from going bad, so my oh-so smart husband suggested I make cheesecakes or cream cheese-filled banana bread. Added bonus: Since Lukey and I have finally started getting into the groove of a more established routine, and he is more independent, I have more time to pick up baking and other hobbies I enjoy doing. So I got to experiment, and the results were delish!

I realize it's not the HEALTHIEST recipe out there, but who doesn't enjoy something sweet stuffed with something else? Oh, and if you don't want your banana bread looking like mine, make sure to follow my instructions below and LET IT COOL DOWN before you cut it. :)

Give it a try, I promise it will not disappoint!

Cream Cheese-Filled Banana Bread

Ingredients
For banana bread:

• 3-4 very ripe bananas, mashed;
• ⅓ cup butter, melted;
• ¾ cup brown sugar;
• 1 egg, beaten;
• 1½ cups flour;
• 1 tsp vanilla extract;
• 1 tsp baking soda;
• pinch of salt;
• ½ tsp cinnamon (or to taste); and
• rolled oats (for decoration at the end).

For cream cheese filling:

• 1 pack of cream cheese (regular or light) at room temperature; and
• ¾ cup powdered sugar.

Instructions:

1. Preheat oven to 350°F (or 175°C) and butter a 4"x8" loaf pan.
2. Place bananas in medium-sized bowl and mash them as well as you can.
3. Start adding all other ingredients for the banana bread to this bowl. Mix well.
4. For the cream cheese filling, combine both ingredients and blend.
5. Pour half of the banana bread batter into greased pan, then pour all of the cream cheese filling, followed by the rest of the banana bread mix. 
6. Sprinkle some oats on top for decoration.
7. Place in the oven for 53 minutes. My oven is strong, so 53 minutes is all I need, but depending on the strength of your oven, you may want to use a cake tester, such as a fork, knife or toothpick, to make sure your loaf is done.
8. Remove your yummy treat from the pan, let it cool in the fridge for 30 minutes (this allows the cheese cheese filling to firm up a bit), then cut and serve!

Until the next post!

-Alesia D.

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It would mean so much. :)

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Yummy Hummus

Last weekend, I had a girls' night with my mother-in-law and sister"(s)"-in-law, and we made some yummy, and mostly healthy snacks and desserts. One thing that brings me back to my roots AND always bring back positive feedback is my homemade hummus. (So naturally, this is my go-to when I get invited to a potluck.) It is a big hit every single time I make it, and I always have people asking me for the recipe.

Well friends, the time has finally come.

It's good with pita, with meats like kafta or simply with carrots or other vegetables. Hummus is very versatile, as it can be eaten as a snack or as a side in a Middle-Eastern bbq. Another plus is that if you make it yourself instead of buying from a store, you avoid all the unnecessary extra ingredients + preservatives and get to eat a fresh product.

I'm lucky that my dad passed down his recipe to me, because it has the perfect amount of everything.

Now without further ado, I present my recipe!

Disclaimer: When eating hummus, make sure to bring a pack of mint gum with you. You will thank me for this.

Lebanese Hummus

Ingredients:

• 2 plump garlic cloves;
• ¹⁄2 tsp salt;
• 1¹⁄2 lemons juiced with pulp;
• 1 can crushed chickpeas; and
• 1 cup tahini (or how ever much you like).

Directions:

1. Place garlic cloves and salt in bowl and crush using a mortar.
2. Add lemon juice and pulp into the bowl. Mix ingredients together.
3. Open the can of crushed chickpeas and empty contents into the same bowl. Mix.
4. Pour tahini in, a bit at a time, and mix each time. Give it a taste once the consistency gets thicker. When the hummus becomes pleasing to your palate, you know it is ready.

ENJOY!!

-Alesia D.

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It would mean A LOT. :)

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Broth-Infused Quinoa

The day I got married is the day I started cooking for my husband and exploring different dishes, recipes and ways of cooking in general. I remember the first few times I made him quinoa and thinking, "Man, this stuff is so darn bland. Let me go get some hot sauce, salt, whatever..."

Then one day, I think I was making soup or something, and I needed chicken broth. As I tasted my soup to check the flavour, I remember thinking it tasted so good, so I thought of preparing my quinoa in a chicken or beef broth next time. And sure enough, it was deeeelish. 

Now, when it comes to nutritional value, the broth honestly does not add any. But when it comes to flavour, oh yeah, that's when you realize that nothing else matters. Your taste buds and whomever you prepare this for will definitely thank you.

Broth-Infused Quinoa
(Serves 4)

Ingredients:

• 1 +Knorr beef or chicken broth cube;
• 1¹⁄2 cups dry quinoa;
• 3 cups water

Directions:

1. Place water in a small pot and bring to a boil over med-high heat.
2. While you are waiting, rinse quinoa in hot water using a strainer.
3. Once the water in the pot starts to boil, drop the broth cube in, followed by the quinoa.
4. Let everything boil for 1-2 minutes.
5. Turn the heat off, put the lid on and let sit for 10 to 12 minutes.
6. Drain excess water if needed.

I hope you enjoy this!

-Alesia D.

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Ever tried something similar? What do you use to flavour your quinoa? 
Tell me about it!

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Egg-Tofu Scramble

Before I had my baby boy in November, I cannot count the number of times I told my husband how excited I was to start back up at the gym and get back into shape. So for Christmas, one of his gifts to me was the +Tone It Up book with motivational stories, exercises and recipes. I love trying new things, especially when it comes to food, so I was looking forward to browsing through the different meals they recommend to their followers.v

One of the breakfasts they put together was a "Terrific Tofu Scramble", which, at first, was scary since I'd never had, bought or prepared tofu. I didn't even know what it was. But I finally decided to give this recipe a chance, with a modification, of course. (I added eggs! Mmmm.)

Egg-Tofu Scramble

Ingredients:

• 5 ounces firm, herbed tofu;
• 1 egg;
• 1 tbsp coconut oil;
• ¼ onion, chopped;
• 1 garlic clove, minced;
• ¹⁄2 tsp cumin;
• 1 tsp tumeric;
• ¼ tsp paprika;
• salt and pepper to taste;
• ¹⁄2 cup spinach, chopped;
• ¹⁄2 cup red pepper, diced; and
• ¹⁄2 cup ripe avocado, diced.

Directions:

1. Use a paper towel to drain tofu of extra water then cut into dices.
2. Heat coconut oil on medium-high heat, then add onion and garlic.
3. Once these begin to brown slightly, add tofu and stir for a few minutes. 
4. Add cumin, tumeric, paprika, salt and pepper. 
5. Add the egg and stir.
6. Now add your vegetables and cook until they turn soft.
7. Once plated, add some Frank's RedHot if you like to put that **** on everything.
8. Enjoy!

Thanks for following! :)

-Alesia D.

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Raw Oatmeal Breakfast Bowl

A friend of mine approached me over the weekend and asked me for some tips and advice about eating whole, nutritious foods. We all know that feeling that takes over our body and mind after the holidays... Realizing that the best part of winter has come and gone, that the over-eating has possibly led us to gain a few extra, unwanted pounds and that it's time to get back on track and flush all those candies, chocolates, gravies and extra mouthfuls of turkey stuffing out of our system. 

But where to begin? I personally know how easy it is to somehow forget every dietary notion I held on to before the holidays. However, now is definitely not the time to keep on eating poorly. Why? Well, with the lack of sun we get in these cold, dreary months, it is vital that whole foods, such as fruits and vegetables, meats, whole grains and nuts are consumed often as they all play a very special role in keeping your skin looking brilliant and your hair healthy, your digestive system clean and your body working properly.

Now getting back to that friend, I think one of the first recipes I will recommend her is my Raw Oatmeal breakfast. It's delicious, extremely nutritious, and very easy to make. All you need is a banana, oats, cinnamon, coconut milk, a bit of real maple syrup and time. (And you are free to add fruits to enhance the flavour if you like.)

Oats are very high in fibre, meaning that eating oatmeal will keep you full and more satisfied for a longer period of time than eating a bowl of cereal and milk would. This will also prevent you from reaching for foods containing sugar, as it stabilizes your blood sugar. Oats also contain antioxidants that help flush your system, so you definitely will not be bloated after having this meal. Honestly, there are so many good things to say about oats and so many positive reasons to incorporate this superfood in your every day diet.

Stay tuned for the recipe after these delightful pictures.

Raw Oatmeal Breakfast Bowl

Ingredients:

• 1 cup oats;
• 1 banana, mashed;
• coconut milk;
• 1 tsp ground cinnamon;
• 2 tbsp maple syrup; and
• fruit of your choosing, cut up.

Directions:

1. Mash your banana very well in a small bowl.
2. Add all other ingredients to the bowl and stir.
3. Cover bowl, place in refrigerator and wait ~2 hours for the oats to soften.
4. Give your oatmeal a quick stir and enjoy!

I promise. You'll love it!!

-Alesia D.

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Festive Feta-Cheese Salad

It's the Friday before the Christmas Holidays officially begin, and now is the time to whip out our best recipes in preparation for guests coming in and out. This recipe, like a lot of my recipes, was shown to me by my mother. She is seriously so talented when it comes to flavours and making things taste good. She makes it at every special occasion, and it is a hit every single time.

This dish brings only fresh, whole ingredients together, and the taste is very unique. Even vegetarians would have a hard time saying no to this. Now I know how I said this salad is holiday-appropriate, but really, it's perfect for for any occasion, any season, like the summer at a nice BBQ.

Now without further delay, here is the recipe!

Festive Feta-Cheese Salad

Ingredients:

• round, 9-inch serving plate;
• 500g feta cheese, cut into small cubes;
• 2 medium tomatoes, cut into small cubes;
• 6 scallions, chopped;
• 2-3 tbsp dried oregano;
• 1¹⁄2 tbsps chilli; and
• olive oil.

Directions:

1. Spread the feta cheese evenly to create the first layer of this salad.
2. Add the tomatoes to make the second layer, then the scallions for the third.
3. Then add the oregano and chilli, and add enough olive oil so that it seeps through to the bottom. Don't be shy.
4. Let sit in the fridge for at least half an hour before serving so that the ingredients have a chance to marinate.
5. Serve!

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Ever tried this recipe? Tell me what you served it with, for which occasion, and don't forget to tag me when you make it!

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Chocolate Avocado-Banana Pudding

At one day away from being 38 weeks pregnant, I was desperately craving something chocolate-y but also healthy (since I had a not-so-healthy dinner with hubby the night before). I opened up my pantry, and what did I spot? Some organic cocoa powder. My mind began to race as I went through all the different things I could make with it. One thing led to another, and I remembered that I had 2.5 avocados left in the fridge and extra ripe bananas I was saving for another banana bread loaf.

Can you guess what my sweet treat of choice was? Well, the answer is a creamy, nutrient-dense chocolate pudding. It felt really good to make such a healthy choice after choosing to eat a dinner high in sodium, trans fats and probably chemicals as well the night before. I just felt cleaner and more energized at the thought of it! This healthy snack motivated me to clean and organize my over-cluttered pantry (which, just by the way, now looks ah-mazing), make a nice dinner and get started on some apple-cinnamon energy balls for the hospital when baby Lukas decides to come. Mm!

And for all the pregnant ladies out there who have not been able to tolerate the taste or consistency of avocado, this is a great way to make sure you are consuming a good amount of nutrients for your little one's brain development, in particular. Throughout my entire pregnancy, I was unable to even think about avo, but this dessert seemed to do the trick. :) 

The recipe I used is very simple, and the ingredients are easily replaceable in the event you do not have all that is required (although, you absolutely do need avocados and cocoa powder).

Avocado-Banana Pudding
Ingredients

• 2½ ripe avocados;
• ½ cup cocoa powder (I used organic);
• ½ cup brown sugar;
• 1 very ripe banana;
• ½ cup cow's milk (one of my biggest craving over the past two months)*;
• ¼ cup coconut milk (or more if you like taste)*;
• pinch of cinnamon

Blend all the ingredients together and enjoy! You will be able to get 4-5 servings out of this recipe.

*If you prefer using other types of milk or just using one type only, go for it! But make sure you have about ¾ to 1 cup of it, in case you want it to be a little smoother.

I hope you enjoy this as much as I did!!

Thanks,

-Alesia D.

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Kale-Quinoa Salad

So I tried this salad out at +Moxies last week while out for lunch with a girlfriend and totally thought it would be perfect to make at home: The ingredients are nothing crazy, prep time seems short, the flavour is awesome, it is packed with nutrients and you end up with a huge batch that will last you a few days. Sounds incredible, right? RIGHT?!

Last Saturday, we invited friends over for dinner, and since one of them has several types of food intolerances, I thought we could have an ultra-healthy dinner. That way, she could still enjoy her meal, and I could continue ensuring that my baby receives the best womb service possible (get it?). The meal consisted of: baked salmon, baked sweet potatoes and kale-quinoa salad. Truthfully, it was a very yummy and filling meal.

If I could describe the taste of the salad to you, I would not know how to articulate it. It has a very unique flavour, definitely not what I have been used to in terms of a salad. It is lemony, salty, sweet and nutty all at the same time. And best of all, it makes for a yummy treat for those who eat gluten-free foods and who are vegetarian! Quinoa is a great source of protein, kale is low in calories and high in fibre, sunflower seeds are the richest seed source in Vitamin E, raisins are high in iron... Should I continue? Nahh, it is okay, I'll pass. :P 

So here is the recipe I came up with!

Kale-Quinoa Salad

Ingredients:

• 1½ cups quinoa, cooked with beef or chicken broth;
• 1 bunch kale, chopped;
• ¾ cup sunflower seeds;
• ¾ cup raisins;
• 3-4 tbs olive oil;
• 1 full lemon, juiced;
• ¹/4 cup tahini;
• 1-2 garlic cloves, diced;
• salt;
• pepper; and
• drizzle Italian dressing.

Mix everything together. Adjust quantity of ingredients to fit your own personal flavour. Once finished, place in the fridge and let chill for about 20 minutes to let all the flavours set in.

I would recommend making extra quinoa in case you wanted to add more to the salad or even to have some extra for another meal, it never hurts :). I added the tahini in there because I really did not know what type of vinaigrette Moxies adds to their salad, so I experimented, and no one complained!

Enjoy the yumminess and tell me what you think!!!

Thanks,

-Alesia D.

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Eggplant-Zucchini Lasagna

Eggplant season is currently in full swing, and unfortunately, this purple veggie often has people looking the other way, as they pass it in the grocery isle. And let me just say, I was never a big fan of it either, until last year, that is.

Last August, my mother urged me to check out a local eggplant festival. My first reaction was, "Really? There's an actually festival that celebrates eggplants? This thing really has its own celebration?" So basically, this festival was created to showcase the wide variety of meals and treats one can make using eggplant. Like, I'm talking pizzas, stews, stuffed peppers, sauces, dips, pickled items, ratatouilles, desserts, cakes, and, lasagnas!

Seriously, the lasagna I tried that day I visited the festival left such an impact on me that I wanted to learn to make it at home. One thing I really liked about it was that it contained no pasta noodles, but instead employed the use of sliced eggplant and zucchini. And honestly, less noodles and processed carbs only means more CHEESE. =D (And this preggo mama needs her calcium for baby, right?!)

To make the sauce for this dish, I decided to make a marinara sauce from scratch to keep things as whole and healthy as possible (the recipe I used only served as inspiration). It tasted so good in the end!

One thing though, if you are pregnant and making this, make sure to have a niceee foot massage lined up afterwards. When I was finished making this amazing meal, my feet were finished. Usually it's my back that gives me a hard time, but I am guessing that at 7 months pregnant and at 20 lbs later, the feet are feeling the pressure to say the least!

P.S. Contrary to popular belief, eggplant does not induce labour. I made a nice, big batch of ratatouille a few weeks ago, and there were no reactions, aka, Baby L is still baking in that oven of mine. So relax and enjoy this fiber-rich, oxidant-packed veggie in its many forms. :)

Now enough with all the talking, I'm sure you just want to make this lasagna already. So without further ado, here is my nutrient-dense, vegetarian and gluten-free twist on same-old lasagna. 

Ingredients:

• 1.5 large eggplants, peeled and thinly sliced;
• 2 large zucchinis, thinly sliced;
• 2 tbsp olive oil (or enough olive oil to brush on these vegetables);
• ¹⁄4 cup olive oil;
• salt + pepper;
• 1 can (28 oz) diced or whole tomato;
• 2 tbsp tomato paste;
• 9 garlic cloves, sliced and diced;
• 3 carrots, chopped;
• ~7 leaves of fresh basil;
• 3 tbsp dried parsley;
• 1 pack mushrooms (~10), sliced and diced;
• 3 big handfuls fresh spinach, cut up;
• 1 tub (15 oz) Ricotta cheese;
• 1 egg;
• 1 tsp dried oregano;
• 1 tsp dried basil;
• 1½ cups Parmesan cheese;
• 3 cups mozzarella cheese, divided;
• crushed red chili pepper flakes; and
• 1 cup water.

Directions:

1. Heat oven to 400 degrees Fahrenheit.
2. Wash, peel and slice eggplants and zucchinis, then lay them flat on on parchment paper, in baking sheets.
3. Brush them with the olive oil and sprinkle some salt and pepper, then place in oven for 12 minutes.
4. To make your marinara sauce from scratch (my sauce of choice for this meal), combine crushed or whole tomatoes, ¹⁄4 cup of olive oil, carrots, 2 cups of chopped spinach, fresh basil, mushrooms, salt, pepper, tomato paste, 7 cloves of garlic, crushed red chili pepper flakes and water. Keep on medium heat until carrots have softened then move to low heat and let simmer until ready to use.
5. In a bowl, combine the Ricotta cheese, ½ cup mozzarella, egg, remaining garlic cloves, dried basil, oregano and parsley, remaining spinach, salt and pepper. Stir very well.
6. Spread enough sauce to cover the bottom of the lasagna pan, and begin layering in this order: eggplant, zucchini, Ricotta-spinach mix, 1 cup of mozzarella cheese and sauce. Repeat with remaining ingredients, but this time, your last layer of cheese will include the remaining mozzarella and Parmesan cheeses.
7. Place in oven uncovered and bake for 30 minutes. Let it sit for 10-15 minutes before serving, and voila.

Buen apetito amigos!

September 11, 2015

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Healthy Cream of Broccoli

I've been on a huge health kick for about a year and a half now, and any time I see a meal somewhere I am interested in making at home, I look for healthier alternatives. Not only is it better for myself, but I then know I am making responsible, health-conscious choices for my family.

Last week, I noticed that both broccoli AND cauliflower were on sale, so my ticker started ticking, and I thought of making a cream of broccoli soup using different ingredients. See, in my recipe, I find that using dried herbs to enhance the flavour trumps using heavy creams or loads of butter. Don't get me wrong though, creamy, buttery soups are awesome in the fall and winter and I wouldn't turn them down if you offered me some, but in the summer, you just want something lighter. Ya dig? Being pregnant, I especially appreciate feeling lighter. So thank you, healthy soups! (By the way, this recipe calls for SOME butter, so no panicking.)

And now, let's begin!

Ingredients:

• 1 large cauliflower, washed+cut into florets;
• 4 heads broccoli, washed+cut into florets (the store I buy them from sells them in couples);
• 1 whole red onion, chopped;
• 4 cloves garlic, minced
• 3 tbsp olive oil;
• 5 cups 1% milk;
• 2 cup organic, low-sodium chicken broth;
• 2 tbsp butter;
• 2 tbsp garlic salt;
• 2 tbsp onion powder;
• 2 tbsp dried parsley; and
• salt & pepper to taste.

Directions:

• Heat olive oil in a large pot on medium-high heat, and add garlic along with onions. Stir and add water on occasion to prevent burning.
• Add milk and chicken broth, followed by cauliflower. Put the lid on (not fully covering the pot) and let it come to a boil as to soften the cauliflower, about 10-15 minutes. Note: Keep a close eye at this point—when milk reaches a certain temperature, it fizzes to the top and creates a mess!
• Add broccoli to the mix, and let it soften.
• Once broccoli is soft, start transferring what you can into your blender. Remember not to fill it too high—about ¾ of the way is good enough to avoid an overflow. Then place back in pot.
• Once the whole batch has been blended, add your butter, garlic salt, onion powder, dried parsley, salt and pepper, and stir. Now do a taste test and add whatever you think should be added.
• Once satisfied with the flavour, turn heat on low and let the soup sit for 10 minutes to let the different ingredients sink in together.
• After that, serve and enjoy!

Tell me what you think and if this worked for you! :)

-Alesia D.

August 5, 2015

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Middle Eastern Tabouleh

So, this salad is a dish I grew up eating very often as a child. It is extremely refreshing, tasty and good for you—plus the health benefits are endless! And did I forget to mention that vegetarians would love this?

My parents love their fresh veggie garden. And I am so glad to say that we have a common interest. I think it's so great to be able to walk out into your own backyard, pick what you need to pick, come back into the house and cook. There's something so organic about picking your own vegetables and knowing exactly where they came from.

The main ingredient here is parsley. This herb puts your immune system at such an advantage, that you just can't go wrong! It is rich in Vitamin A (beta-carotene), B-12, C and K, meaning that it cleans your immune system and flushes the excess fluid from your body. And let me tell you from experience, if you're pregnant, flushed out excess fluid can have you feeling pretty darn nice, and light, and not huge, and not bloated. Did you know that this leafy green stuff also contributes to anemia prevention, bad breath treatment, blood tonic and purifying and indigestion soothing? So yeah, you can say it's pretty high up there along with kale.

Before you start making this salad though, keep in mind that that it is quite time-consuming, as all the big ingredients must be finely chopped... No big pieces allowed if you plan on doing it the traditional way!

Alright folks, time to roll those sleeves up and get crackin'!

Ingredients:

• 3 parsley bunches;
• 3-4 small to medium tomatoes;
• 2 green onions;
• 2 lemons with pulp, squeezed;
• 1 handful bulgur, soaked first;
• ~⅓ cup olive oil;
• 2 tbsp dried or fresh mint, finely chopped if fresh;
• ~1 tbsp salt (or more to taste... you want it to complement the lemon juice);
• ~1½ tbsp sumac spice.

Directions:

1. Wash your parsley very extremely well. Especially when they are coming straight from the garden, you want to make sure ALL the dirt is washed out, because failing to do so can eventually lead to developing kidney stones. What I do is thoroughly wash my two sinks with soap and hot water, drain, then fill with cold water only to the point where the parsley leaves are completely submerged. I swish each bunch around in sink #1 until I feel it is time to place them in sink #2 and start the swishing/cleaning process all over again. I usually do this process 6 to 9 times, depending on how dirty my bunches are.

 2. Next, dry your bunches very well using a kitchen towel. And wash your tomatoes and green onions. This is easy enough! Tip: If you bought your parsley today but aren't ready to make your tabouleh just yet, wrap it in that same towel and place it in an air-tight ziploc bag that will go in your fridge. It will stay fresh and crunchy for 1 to 2 days.

3. Chop each bunch, one at a time. You want to make sure each is being chopped as finely as possible. Same thing with the tomatoes and onions.

 4. Next, squeeze your lemons, remove the seeds from the squeezer and pour all contents into your bowl.

 5.Add the bulgur, sumac, mint, olive oil and salt, et voilà! Mix everything very well, add anything you think should be added and enjoy! I personally like tabouleh with potato wedges and a nice BBQ.

Thanks for reading,

-Alesia D.

August 3, 2015

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Banana Bread

I. Love. Banana Bread. It's one of the easiest things to make and most certainly a tasty treat to have on-hand to bring to work, take on the go, or whatever! My husband especially likes it, so that why I make it whenever I see a few ripe bananas.

Actually, I only started making it when I got married back in 2013. The thought occurred to me when I met up with a long-time childhood friend. Like, I'm talking about a grade 1 to grade 6 kind of thing. Every single time I went over to her house when we were younger, her mother had a freshly prepared batch of banana muffins, ready to eat. I remember them being oh-so good and wondered why my mom never made them...

So there you have it, the background story to my love of banana bread.

I hope you enjoy this recipe as much as my family and I do!!

Banana Bread
Ingredients:

• 3-4 very ripe bananas, mashed;
• ⅓ cup butter, melted;
• ¾ cup brown sugar;
• 1 egg, beaten;
• 1½ cups flour;
• 1 tsp vanilla extract;
• 1 tsp baking soda;
• pinch of salt;
• pinch of cinnamon (or to taste); and
• rolled oats (for decoration at the end).

Instructions:

1. Preheat oven to 350°F (or 175°C) and butter a 4"x8" loaf pan.
2. Place bananas in medium-sized bowl and mash them as well as you can.
3. Start adding all other ingredients to this bowl (I subconsciously always add them in the same order, as shown above). And mix well.
4. Pour batter into greased pan, and sprinkle some oats on top for decoration.
5. Place in the oven for 55 minutes. My oven is strong, so 55 minutes is all I need, but depending on the strength of your oven, you may want to use a cake tester, such as a fork, knife or toothpick, to make sure your loaf is done.
6. Remove your yummy treat from the pan, let it cool for 5-10 minutes, then serve!

Enjoy this!!

-Alesia D.

August 3, 2015

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Fresh Cucumber-Yogurt Salad
a.k.a. "Khyar bi Laban"

Have you been craving to try something new this summer, something that challenges your idea of what a "traditional" salad "should" look like?

Well, let me introduce you to this Middle Eastern dish: Khyar bi Laban. The literal translation for this Arabic term is "Cucumber in Yogurt". It is mostly eaten in the summer time, given its refreshing ingredients and coolness. It is extremely simple to make and will leave a lasting impression on those for whom you make it. It's great for vegetarians and for those who like using organic ingredients.

My mom makes this every summer, and we usually have it with our BBQ, either as a starter or even as a dip for our seasoned chicken, beef or potatoes! If I could compare it to anything, it sort of reminds me of tzatziki, except that it's a little runnier and has a slightly different, lighter taste.  

 To begin, you will need:

• 1 tub plain yogurt;
• 1½ lemon juice with pulp;
• 2 garlic cloves;
• 1 whole English cucumber;
• 2 stalks green onion
• 1 tbs dried + crushed mint leaves;
• salt to taste.

Directions:

1. Wash cucumber well and dice, discarding of both ends. Dice cucumbers however you like—I like doing it as shown in the picture below. Pour the whole tub of yogurt in a medium-sized bowl and throw in prepared cucumber.

  

 2.  Properly wash the green onion, discard of the very ends and chop into small pieces.           When prepared, throw into yogurt mix. Note: Green onion is not typically found in             this type of salad, but I love the taste of fresh green onion in the summer :) :)

  3.    Using a lemon juicer, extract as much of the citrus-y stuff as you can. Make sure to          remove any seeds. Pour all the contents, including pulp, into the bowl and mix.

  4.    In a separate bowl (in anything but glass), crush your garlic cloves to a pulp and add          1 tsp of salt. When finished, add to the salad.

  5.   Finally, add the crushed mint to your salad and mix. Add salt to taste (I usually start          with half a tsp and keep going—if need be—until my salad reaches the perfect                 amount of zingaling).

And there you have it! I would recommend letting it cool in the fridge for 20 minutes just to let all the flavours set.

ENJOY!!

-Alesia D

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Thin Crepes

It's summer, and what better way to enjoy #breakfast than with thin crepes. I don't know about you, but I looooooove them, especially with some fresh caramelized #strawberries and a some real 100% Canadian maple syrup. Mmmmmm mm mm mm mmmmmmmm!

I once found this great recipe in the +Metro Newspaper and had to try it. I did do certain things a little differently to adjust to my taste buds, so feel free to do the same!

Ingredients:

• 2 cups all-purpose flour;
• 4 tbsp sugar (I like brown because it gives a richer taste);
• pinch salt;
• 4 eggs;
• 3 cups milk (if using coconut water, add an extra ½ to ¾ water to thin the mix out);
• 1 tsp vanilla extract;
• 2 tbsp butter (melted);
• softened butter for cooking; and
• dash ground cinnamon (my no-so-secret-anymore ingredient).

Crepe Directions:

1. Mix everything together the best way you know how, and whisk until there are no clumps.
2. Preheat a large, non-stick pan over medium heat and add butter when it is sufficiently hot.
3. For each crepe, I usually use a soup spoon to scoop some batter. So if you are following my recipe to a T, then I would suggest you do the same.
4. Once the batter is on the hot pan, keep rotating the pan until you reach as many empty areas as possible to thin out your crepe. You will know it is ready to be flipped onto the other side when the edge starts to curl and begins to brown,
5. Once the other side is cooked, place on a serving plate and continue with your next #crepe! Keep piling them up as you go.

Caramelized Strawberries:

1. Thoroughly wash and cut 2 cups of strawberries however you like.
2. Heat a non-stick pan over medium-high heat with 1½  teaspoon of butter then add strawberries.
3. After about 30 seconds to a minute, add ½ cup of water and 1 tbsp brown sugar.
4. Stir.
5. Keep adding water and (or not) brown sugar until you like the consistency and flavour, but make sure to only add a bit at a time.

This recipes yields 12-15 crepes, depending on how big you make them. :)

Here is what my crepes look like after all that hard work!

Then enjoy!!

If you end up trying this #recipe, let me know! Also tell me if you did things differently... I love experiments!!

-Alesia D